刘雪峰 向苹苇 马晓丽 袁项成

摘要 在血橙果实转色期进行树冠喷施蔗糖、果糖、葡萄糖3种外源糖，通过对比分析成熟期果面外观色泽、果肉可滴定酸、可溶性固形物、固酸比、总糖、花青素等品质指标，研究外源糖对塔罗科血橙果实品质的影响，旨在为栽培生产中提高果实品质提供技术借鉴。结果表明，树冠喷施100 mol/L葡萄糖能够改善血橙果面色泽，增加果面亮度，使果面呈现橘黄色;树冠喷施150 mol/L葡萄糖或者50 mol/L蔗糖能够显著提高血橙果肉固酸比，改善风味，但以50 mol/L蔗糖效果更好，比对照高11.61%;树冠喷施50 mol/L蔗糖能够较好地提高血橙果肉总糖含量，比对照高15.16%;树冠喷施150 mol/L葡萄糖对提高血橙果肉花青素含量效果较好，为对照的2.91倍。通过分析可知，轉色期喷施外源糖能够提高塔罗科血橙果实品质。

关键词 塔罗科血橙;外源糖;喷雾;色泽;内部品质

中图分类号 S666 文献标识码 A 文章编号 0517-6611（2021）09-0048-03

doi：10.3969/j.issn.0517-6611.2021.09.013

Abstract Three kinds of exogenous sugars （sucrose， fructose and glucose） were sprayed on the crown of the blood orange fruit during the color changing period. Through the comparative analysis of the appearance and color of the fruit surface in the mature period， the quality indexes， such as titratable acid， soluble solids， solid acid ratio， total sugar and anthocyanin of the pulp， the effects of exogenous sugars on the quality of the fruit of the blood orange of Taroko were studied in order to provide technical reference for improving the quality of the fruit in the cultivation and production. The results showed that spraying 100 mol/L glucose on the crown could improve the color and brightness of the fruit surface and make the fruit surface orange;spraying 150 mol/L glucose or 50 mol/L sucrose on the crown could significantly improve the solid acid ratio and flavor of the flesh of the blood orange， but 50 mol/L sucrose was better， which was 11.61% higher than the control;spraying 50 mol/L sucrose on the crown could improve the total sugar of the flesh of the blood orange. The content was 15.16% higher than that of the control， and the effect of spraying 150 mol/L glucose on the content of anthocyanin in the flesh of blood orange was better， which was 2.91 times higher than that of the control. The results showed that exogenous sugar could improve the quality of the fruit.

Key words Taroko blood orange;Exogenous sugar;Spraying;Color and luster;Internal quality

塔罗科血橙由中国柑橘研究所于1992年从意大利引进，是目前仅有的果实含花青苷的柑橘类品种，其优良的品质和保健功能备受消费者青睐。

果实品质主要包括外观大小、形状、色泽、果面特征和内部质地、汁水、风味、芳香等，其中糖、有机酸是食用品质的核心，色泽是外观品质的核心，芳香物质和生物活性物质是外延品质的核心[1]，它们是果实营养价值和商品性的综合衡量标准。随着人们生活水平的提高、消费观念的改变和产品市场的国际化，人们对果实品质的关注日益提升。

果实品质的形成是一个非常复杂的生物学过程，品种、产地以及栽培技术均与之密切相关。……